A Baker’s Dozen: A Rich Mexican Food Heritage

by Dianne Boate

There was a terrible sound from the kitchen, an ominous chorus.  I took another sip of champagne, closed my eyes, and waited for the four folks in the kitchen to report their mischief. These well-meaning individuals had decided to cook up a spaghetti / meat sauce dinner-–(“You won’t have to do a thing, Dianne.”) Dianne wasn’t about to do anything, having cooked and baked her heart out for 12 people at a Stern Grove Concert Consular Corps Table picnic that day.

Continue reading

A Quartet of Carrots

by Terrell Williams

What’s orange and sounds like a parrot?  A carrot.

This staple of American kitchens seems to have sunk into a rut in recent decades. There’s stew with carrots, where vital nutrients are often reduced to orange mush. There’s the carrot-raisin-mayo mix that still shows up at potlucks and salad bars. Fortunately, molded lime gelatin with shredded carrots went away with the 1960’s. Carrot and celery sticks, ho-hum nutrition, are put out with dips at most football parties. And carrot cake with pineapple, while not bad, also is a passé standard.  Continue reading

A Baker’s Dozen: Mayan Chocolate Cookies (Plus Two Amazing Chocolate Frostings)

by Dianne Boate

These days food flavors are being borrowed from every recipe known to man to create new sensations both in the mouth and for the pocketbook.  Some are simply old ideas brought to life again with new twists and turns, while others have been lurking in food files to be rediscovered and savored. It happened to me recently while poking about in my “New Cookies to Make” file.  It was a newspaper clipping yellowed with age.  On the day I found it, I quickly realized I had all of the ingredients, so I sprang out of the chair and turned on the oven and went to work.

Continue reading